Anthony Capezzuto

• Supporting staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
• Gaining valuable experience working within a fine dining industry, applying learned concepts directly into relevant work situations.
• Collaborated with fellow interns and staff to maintain a clean and organized workspace, promoting a positive work environment.
• Currently working at Bresca 1-2 times every 2 weeks

Sous Chef

• Supervise kitchen staff, ensuring high standards of food quality and presentation.
• Manage inventory and coordinate with suppliers to ensure fresh ingredients.
• Mentor junior cooks, fostering a collaborative and educational kitchen environment.
• Assist in plating and presentation of dishes, ensuring visual appeal and consistency across all orders coming out of the kitchen.

Lead Line Cook

• Prepared and cooked menu items to specification, maintaining high standards for presentation, flavor, and quality.

• Maintained a clean and organized workstation, ensuring adherence to health and safety regulations at all times.

• Managed food preparation stations, ensuring that all ingredients were prepped, portioned, and stocked for efficient service.

• Monitored food inventory levels and communicated with kitchen management to ensure timely ordering of ingredients and supplies.